Korean Mayak Eggs turn an everyday soft-boiled egg into a showstopper. With their golden, jammy centers and sweet, spicy, umami flavors, they’re addictive, to say the least.
Think you already know your favorite way to prepare eggs? Wait until you try this dish.
The idea of letting soy, garlic, sesame, and chili seep into an already rich egg is pure genius. All credit goes to Korean cuisine for this brilliance.
Plus, they take barely any effort, and you can make a whole batch to keep in the fridge for whenever a craving hits. Future you will be very grateful there’s a dozen of these waiting.
What are Mayak Eggs?
Mayak eggs are Korean soy-marinated boiled eggs. Mayak means “drug” in Korean. Very appropriate, because they’ll have you hooked.
They’re cooked just until the yolks are jammy, then soaked in a savory mixture of soy sauce, garlic, green onions, sesame oil, and chili. The whites absorb all that bold flavor, darkening to a rich amber color, while the yolks stay silky and golden.
Marinade Ingredients
- Soy sauce. Use regular soy sauce if you want a bold, salty flavor; that’s what I used and it turned out great. You can swap in low-sodium soy sauce if you want more control over the salt, then taste the marinade and add a little extra salt only if you need it.
- Sugar. Use brown sugar for a deeper, caramel-like sweetness. White sugar also works. Start with less, taste, and adjust until it hits your ideal level of sweetness.
- Garlic. Use fresh minced garlic for the best flavor and aroma. Garlic powder works if in a pinch, but add it slowly and taste as you go since it can taste a bit sharper..
- Ginger. Use fresh ginger for a bright kick, but ginger powder also works. I used it when I ran out of fresh and it still turned out delicious. Just mix it well so it blends into the sauce.
- Chili oil. Adjust the amount of chili oil based on how spicy you like your food. You can also add fresh chilies or chili flakes if you want extra heat and a little more texture.
- Green onions. Slice the green onions and add both the white and green parts for more flavor.
- Sesame seeds. Add sesame seeds for a bit of crunch and a toasty, nutty flavor. You can also add sesame oil, just keep it light so it does not overpower everything else.
How To Make Korean Mayak Eggs
- Make the marinade. In a large bowl, combine the soy sauce, water, sugar, minced garlic, ginger powder, chili oil, sliced green onions, and sesame seeds. Stir until sugar is dissolved.
- Boil the eggs. Bring a pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 6½ minutes for perfectly soft, jammy centers.
- Cool the eggs. Immediately transfer the eggs to a bowl of cold water to stop the cooking process. Carefully crack and peel the eggs.
- Marinate. Submerge the peeled eggs in the sauce. Cover with plastic wrap and place a lid on top to ensure the eggs stay fully submerged in the marinade. Refrigerate for at least 6 hours.
- Serve and enjoy! Slice in half and spoon extra marinade over the top. Serve with warm rice and enjoy.
Tips for Perfect Marinated Eggs
- Use room temperature eggs. Cold eggs can crack during boiling because the sudden temperature change shocks the shell.
- Make peeling easier. Add a bit of vinegar and salt to the boiling water to help loosen the shells.
- Time them carefully. Bring the water to a full boil first, then gently lower the eggs in. Cook for 6 1/2 minutes for a perfect jammy yolk. Transfer immediately to ice water to stop the cooking.
- Marinate to your taste. The flavor gets deeper the longer the eggs marinade. You can eat them after 2 hours if you like, but let them sit overnight if you want that bold flavor.
- Submerge the eggs fully. Use a container deep enough to cover the eggs completely in the marinade. Press plastic wrap directly on top of the eggs, then place a lid on to keep them from bobbing up. If they’re not fully submerged, rotate them halfway through so they color evenly.
- Don’t reuse the marinade. Discard the leftover marinade after one batch. Do not reuse it because ingredients like garlic and green onions won’t be fresh anymore.
How to Serve Mayak Eggs
- Serve over a bowl of white rice and spoon extra marinade on top. No need to heat them up. Just plop them over hot rice and let the rice warm them.
- Serve alongside ramen for a rich, jammy topping.
- Add to rice bowls for extra protein and flavor.
- Serve on toast for a simple but delicious breakfast or snack.
More Asian Recipes You’ll Love
How to Store Korean Marinated Eggs
Store the marinated eggs in the refrigerator in an airtight container for up to 7 days. Note, though, that they’ll taste saltier the longer they sit in the marinade.
Korean Marinated Eggs (Mayak Eggs)
Ingredients
- 8-12 eggs
- ½ cup soy sauce
- ½ cup water
- ½ cup sugar
- 6 cloves garlic minced
- 1 tablespoon ginger powder
- 2 tablespoons chili oil
- 2 stalks green onions sliced
- 1 tablespoon sesame seeds
Instructions
- In a large bowl, combine soy sauce, water, sugar, minced garlic, ginger powder, chili oil, sliced green onions, and sesame seeds. Stir until the sugar is fully dissolved.
- Bring a pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 6½ minutes for soft, jammy centers.
- Immediately transfer the eggs to a bowl of cold water to stop the cooking process. Gently crack and peel the eggs
- Submerge peeled eggs in the marinade. Cover with plastic wrap and place a lid on top to ensure they stay fully submerged. Refrigerate for at least 6 hours or overnight.
- Serve with warm rice and enjoy.
